Several days before decorating cake add 1/2 teaspoon Gum-Tex to 8 ounces fondant; roll out fondant 1/8 in. thick. Make 7 in. long strips for loops, and one 3 in. long strip for bow center using wavy-edge wheels of Ribbon Cutter/Embosser with 1 in. spacer. Form loops and bow center, attaching ends together with damp brush. Allow bow to dry on sides on cornstarch-dusted surface, placing crushed tissue in center of loops to support. For streamers, cut two 4 in. long strips with Ribbon Cutter/Embosser. With fingers, create a gently curved shape and let dry on cornstarch-dusted surface, supported with crushed tissue. Let dry for several hours.
Tint 2 ounces of remaining fondant/Gum-Tex mixture peach. Roll out 1/16 in. thick. Cut 30 daisies using medium Cut-Out. Let dry in melting plate cavities dusted with cornstarch. For flower centers, roll 1/8 in. diameter balls of white fondant. Attach to flowers with damp brush; slightly flatten centers with fingers. Let dry at least 2-3 hours.
Bake and cool a 2-layer 13 x 9 in. sheet cake. Stack cooled cake layers on foil-covered cake board. Prepare for fondant by lightly icing with buttercream.
Tint 40 ounces fondant peach; roll out 1/8 in. thick. Cover cake with tinted fondant; smooth.
Roll out remaining white fondant 1/8 in. thick. Cut two 8 in. long strips and two 10 in. long strips, to match loops. Position strips on cake, trimming where they intersect; attach with damp brush. Attach streamers and bow center with thinned fondant adhesive. Insert loops in bow center, attaching with thinned fondant adhesive. Attach daisies to cake randomly with thinned fondant adhesive.